Malto

Malto is a carbohydrate derived from starch produced by hydrolysis, drying and sieving.

Malto is a carbohydrate derived from starch produced by hydrolysis, drying and sieving. It has a very low sweetening power compared to beet or cane sucrose and also has a lower sensitivity to colouring during cooking.

Properties: Filling agent, sweetener

RECIPE WITH MALTO

Varnished cashew nuts with curry & thyme

Recommended for use: same application as powdered sugar.
Typical applications include: mixing spices, flavour carrier, pre-dilution of colours or flavours.
Sweetness: about 30% of that of beet or cane sucrose.